2 cups water

1/2 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

1 pound raw shrimp (16 to 20 count), peeled and deveined

1/8 teaspoon cayenne pepper, or to taste

1 pound baby spinach

1/4 teaspoon hot sauce, or to taste

1/2 cup grated Pecorino or Parmesan cheese

Heat 2 teaspoons oil and 1 teaspoon butter in a medium saucepan over medium heat until the butter is melted. Add scallion whites and cook, stirring occasionally, until softened, 2 to 3 minutes. Add oats and stir for 1 minute, then add water and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat to a simmer; cook, stirring often, until creamy, 8 to 10 minutes.

Meanwhile, sprinkle shrimp with cayenne and the remaining 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook until just opaque, 2 to 4 minutes per side. Transfer to a clean bowl; cover to keep warm.

Add the remaining 1 teaspoon oil and 1 teaspoon butter to the skillet. Add half the spinach; cook, stirring, until slightly wilted, about 1 minute. Add the remaining spinach and cook, stirring, until wilted, 2 to 3 minutes more. Add hot sauce and the remaining 1/4 teaspoon salt.

Stir cheese and the remaining 1 teaspoon butter into the oats. Serve the oats with the spinach and shrimp. Sprinkle with the scallion greens.

Recipe nutrition: Per serving: 342 calories; 15 g fat (5 g sat, 7 g mono); 199 mg cholesterol; 20 g carbohydrate; 0 g added sugars; 2 g total sugars; 34 g protein; 5 g fiber; 678 mg sodium; 1014 mg potassium.

Nutrition bonus: Vitamin A (221 percent daily value), Folate (59 percent dv), Vitamin C (60 percent dv), Magnesium (35 percent dv), Calcium (33 percent dv), Potassium (29 percent dv), Iron (28 percent dv), Zinc (17 percent dv).

1 Carbohydrate Serving(s)

Exchanges: 1 starch, 1 vegetable, 4 lean meat, 2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)